Description
These Vegan Peach Muffins are the perfect summer treat, combining juicy fresh peaches with a moist, fluffy muffin base made without any animal products. Easy to prepare and baked to golden perfection, they offer a delightful balance of sweetness and texture, with optional nutty toppings for extra crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 cup vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups peeled and diced fresh peaches (about 2-3 medium peaches)
Optional Toppings
- 1/4 cup chopped walnuts or pecans
- Turbinado sugar for sprinkling
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Whisk the wet ingredients: In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until fully combined, which helps activate the baking soda and imbue flavor.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold until just combined, taking care not to overmix to maintain muffin tenderness; a few streaks of flour remaining is acceptable.
- Fold in the peaches: Gently incorporate the diced peaches evenly throughout the batter to distribute fruit without breaking them down.
- Prepare the muffin tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well with cooking spray to prevent sticking.
- Fill the muffin cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Add optional toppings: If using, sprinkle chopped walnuts or pecans and turbinado sugar on top of each muffin for added texture and sweetness.
- Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean, indicating doneness.
- Cool the muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which helps prevent sogginess.
Notes
- Peaches should be fresh, peeled, and diced for the best texture and flavor.
- Do not overmix the batter to keep muffins light and fluffy.
- You can substitute almond milk with any other plant-based milk of your choice.
- Walnuts or pecans are optional but add a nice crunch and contrast to the soft muffins.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
